| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Boneless chicken breast (or 1/2 lb. fresh |
| 2 | ts | Oil |
| 3 | Cloves garlic; chopped | |
| 3 | Kaffir lime leaves; cut in thin strips | |
| 1/2 | c | Mushrooms (preferably straw mushrooms) |
| 1/4 | c | Shredded bamboo shoots |
| 3 | ts | Oyster sauce |
| 3 | Red chili peppers; seeded and chopped ( | |
| 15 | Basil leaves | |
| 2 | c | Chopped cabbage (optional) |
INSTRUCTIONS
Thinly slice chicken (or beef) into 2-inch strips (or, if using scallops, rinse scallops and score diagonally). In a wok heat oil, garlic, and kaffir lime leaves on high heat, until oil bubbles. Add chicken (or scallops or beef), mushrooms, bamboo shoots, oyster sauce, and red chili peppers; stir fry for 5 minutes or until chicken (or scallops or beef) is cooked. Mix in basil and serve on a bed of chopped cabbage (if desired).
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